Peppery, smoky, and warming.
Indian Black Cardamom pods are used in many savory Pakistani and north Indian dishes such as chicken tikka masala and lamb curries. An eccentric spice, black cardamom is more earthy and aromatic than green cardamom, with a less pronounced peppery taste. It tends to be less sweet. The difference between black and green cardamom is important to remember: black is not an effective green cardamom substitute.
Our Black Cardamom pods are dried over a slow fire, giving their camphor-like seeds a smoky aroma. The seed pods may not be pretty, but what they hold inside is truly remarkable! With a mortar and pestle, simply pound and peel the shells to release the aromatic seeds within.
In addition to curries, Indian Black Cardamom pods can also be used to flavor soups, stews, and sometimes chai.